Teppanyaki Barbecue
Hideo Dekura

The modern style of Teppanyaki evolved in post World War II Kyoto. Displaced people in the bombed out areas of the city placed scrap metal from the debris over open fires and cooked their food on top.

While Teppanyaki can be cooked at the table on a 'hibachi' or small mesh grill, this style of cooking is easily adapted to the Western barbecue.

Hideo Dekura is a Japanese chef, cooking instructor and food consultant living in Sydney, Australia.